Description
Have you ever wondered why the simplest snacks are always the first ones to disappear at a party? These sweet and savory mini meatball appetizers are the perfect solution for busy hosts and hungry guests alike. With a shiny cranberry balsamic glaze and a hint of fresh rosemary, they offer a sophisticated balance of heat, sweetness, and savory goodness in under 30 minutes.
Ingredients
Scale
- 1 bag (24-32 oz) frozen mini meatballs (beef, turkey, or plant-based)
- 1 can (14 oz) whole berry cranberry sauce
- 1/4 cup balsamic glaze
- 2 tablespoons brown sugar
- 3–4 sprigs fresh rosemary (one for sauce, others for garnish)
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 pack wooden skewers or fancy toothpicks
Instructions
- Prepare the Meatballs: Bake frozen meatballs in the oven at 400°F according to package directions until golden-brown and hot, about 15-20 minutes.
- Make the Glaze: In a medium saucepan over medium heat, combine cranberry sauce, balsamic glaze, brown sugar, garlic powder, and black pepper.
- Infuse the Flavor: Drop a whole sprig of rosemary into the sauce. Simmer for 5-7 minutes until the sauce melts down into a smooth, thick liquid. Remove the rosemary sprig before proceeding.
- Combine: Place hot meatballs in a large bowl and pour the warm glaze over them. Toss gently until every meatball is perfectly coated.
- Assemble and Garnish: Pierce each meatball with a skewer. Tuck a tiny piece of fresh rosemary leaf where the skewer meets the meat for a festive presentation.
Notes
Don’t overcrowd the pan if you are browning the meatballs—cook in batches if needed to ensure a crispy exterior. For a spicy twist, add a teaspoon of crushed red pepper flakes to the glaze. You can also make the glaze up to three days early and store it in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 3 skewers
- Calories: 210
- Sugar: 14g
- Sodium: 420mg
- Fat: 12g
- Protein: 12g